Nutritional Component and Soluble Saccharide Levels in Dried Lentinula edodes Fruit Bodies,and Sensory Analysis Using an Electronic Tongue

Nutritional and soluble saccharide levels in seven varieties of dried Lentinula edodes fruit body(Flower mushroom,Winter mushroom,Jinqian mushroom,Xiangxin,Black cap mushroom,Thick mushroom and Wood log flower mushroom)from Qingyuan in Zhejiang Province were determined.Carbohydrate,crude fiber and ash levels were higher,and crude fat levels were lower,in samples of Flower mushroom,Jinqian mushroom and Black cap mushroom.Highest crude protein levels were recorded in Black cap mushrooms.Five soluble saccharides(fucose,glucose,mannitol,trehalose and arabitol)were detected inall the fruit body samples.Total soluble saccharidelevels(223.61±3.29mg/g)were highest in Xiangxin mushrooms,followed by Winter mushrooms and Wood log flower mushrooms,while mannitol levels were highest(86.62±2.25 mg/g)in Xiangxin mushrooms.The sweetness values of the seven L.edodes varieties were distinguishable using an electronic tongue,which established a positive correlation between sweetness andmannitol content.